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Executive Chef

Executive Chef

Eddie's of Roland ParkBaltimore, Maryland, United States
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EXECUTIVE CHEF

Position Summary :

  • The Executive Chef will oversee high-volume food preparation of entrees and side dishes for prepared food counter and catering business. Manages kitchen operations while ensuring the highest quality of food for our customers and maintaining a safe and sanitary work environment for the staff.

Responsibilities :

  • Monitors preparation and service accuracy for all menu items to include recipes, proper food handling, food safety, proper temperature, taste, and consistency.
  • Monitors and controls the maintenance and sanitation of the kitchen and equipment to ensure a healthy, safe work environment in compliance with company and industry standards.
  • Monitors and controls all labor and food costs through effective scheduling, training, and supervising the production of the food to ensure that budgeted food cost, kitchen labor cost and related operating expense goals are achieved.
  • Continuously improve and propel forward the culinary aspects of kitchen operations from sourcing and receiving, to menu / recipe planning, costing, development, and feedback.
  • Provide directions for daily operation of all food production facilities.
  • Supervises organization and sanitation of kitchen, storage areas and loading dock.
  • Supervises opening and closing of food service operation.
  • Ensures proper scheduling of daily kitchen culinary and food prep for on-time service.
  • Ensures that food and supplies are inventoried, ordered, received, and stored properly.
  • Ensures proper presentation of all food items to provide maximum appeal and freshness.
  • Supervises, schedules, evaluates, trains, and disciplines all culinary / kitchen staff.
  • Partners with management and staff to ensure issues with food production, preparation and presentation are resolved promptly.
  • Has knowledge of and complies with all federal and state regulations pertaining to food handling / production (Health Department / HACCP / ServSafe).
  • Implements and monitors standards for training of culinary staff development.
  • Ensures all staff work safely, consistently using designated safety equipment (personal protective equipment - PPE).
  • Responsible for routine internal sanitation audit.
  • Performs additional duties as assigned.

    • Supervisory Responsibilities :

  • Cooks.
  • Kitchen staff.

    • Qualifications :

  • 5+ years’ experience in a head chef or managerial kitchen position.
  • 2-year Culinary Arts degree and / or other culinary certification.
  • Vast knowledge in culinary arts, including any new up-and-coming food trends.
  • Top of the line customer service skills.
  • High familiarity with kitchen equipment, processes, and health and safety guidelines.
  • International food knowledge and passion for comfort foods and American cuisine.
  • Proven leadership and creative abilities inside the kitchen.
  • Expert skills and experience in planning, designing, and preparing meals.
  • Knowledgeable and dexterous using all manner of complex kitchen equipment.
  • Accustomed to high traffic and kitchen volume,
  • Delegate tasks effectively and assists when needed.
  • Polished, professional, with an upbeat personality that is infectious.
  • Effective and clear communicator.
  • Excellent time management and organizational skills.
  • Expert problem solver who thrives under pressure.
  • Able to work required shifts.
  • Proficiency using Microsoft Suite to monitor and track inventory and maintain recipe records.
  • ServSafe Certification is highly desired.
  • Additional duties as assigned.
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